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Echalion Shallots
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To make the crispy shallots, put the shallots in a medium pan and cover with the cold vegetable oil; set over a medium heat. Heat until bubbling, then fry, carefully moving the slices with a large spoon every so often, for around 4-8 minutes until evenly browned and crisp. Turn off the heat then, using a spider (or slotted) spoon, carefully transfer the shallots to a plate lined with kitchen paper; set aside.
In a small bowl, mix together the sugar and 1 tbsp just-boiled water, then stir in the soy and oyster sauces. Set aside. Slice the broccoli and chard stalks into 2-3cm lengths. Put a large frying pan over a high heat and drizzle in 1 tbsp oil from the shallot pan. Add the garlic, broccoli and chard stalks and fry for 3 minutes, until starting to soften. Tear in the chard leaves and continue to fry for a couple of minutes, then stir in the oyster sauce mixture. Fry for 1-2 more minutes, then stir in the spinach and chilli; cook until just wilted. Transfer the greens to a serving plate and sprinkle over the shallots to serve.
Make this flavoursome side dish vegetarian by replacing the oyster sauce with 1 tbsp hoisin sauce and using 1 extra tbsp soy sauce.
Typical values per serving when made using specific products in recipe
Energy | 580kJ/ 140kcals |
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Fat | 8.2g |
Saturated Fat | 0.6g |
Carbohydrates | 8.7g |
Sugars | 5g |
Fibre | 5.2g |
Protein | 5.3g |
Salt | 1.7g |
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